The holidays always bring together good company and good food. I don’t know about you guys but breakfast is one that especially warms my heart. There is something about waking up with a house full of family, sitting around the table with a warm cup of coffee and enjoying the morning together.

We thought we would bring you some fun breakfast recipes that you can make for or with your family this holiday season. Everyone loves a good ole pancake breakfast but it’s nice to switch it up sometimes. This week we thought we would play off of some produce we have available in our farm store!

Set oven rack 6-8" away from broiler in oven. Preheat broiler to high.

Rub mushrooms all over with olive oil and place on a baking tray. Set in oven on prepared rack and broil on each side for 5-7 minutes, until moisture has released from the mushroom. Remove from oven and drain liquid. Preheat oven to 400* F.

Leek & Prosciutto Portobello Baked Egg:

Meanwhile, preheat 1 tsp of oil in a small skillet and cook prosciutto and leeks over medium heat, until prosciutto is crispy and leeks have softened, about 5-7 minutes. Stir in thyme leaves once removed from heat. Transfer leeks and prosciutto to one portobello mushroom and crack an egg overtop (some egg might run off the edges if the mushrooms are on a the small size).

Goat's Cheese & Dill Portobello Baked Egg:

Place goat's cheese and most of the dill into a broiled portobello. Crack an egg on top. Reserve remaining dill for garnish once fully cooked.

Tomato & Avocado Portobello Baked Egg:

Crack egg into pre-broiled portobello.

Portobello Mushrooms with Baked Eggs:

Bake eggs at 400° F for 5-8 minutes or until egg whites have just set (or longer if you'd like a firm yolk).